Thursday, June 9, 2016

Beet Borscht Salad

Adapted from Fruit and Vegetable Stand by Barry Baluster

I adapted this recipe from a 1987 edition of the book Fruit and Vegetable Stand by Barry Baluster.  The first time I made it, I read the recipe wrong, but I liked it so much that I have been making it that way ever since.  It doesn't sound like much, but it's very good and very pretty - definitely greater than the sum of its parts.  

Cold Beet Borscht Salad
Adapted from Fruit and Vegetable Stand by Barry Baluster

Serves 4 - 6 depending on whether you're using it as a salad or a condiment

4 to 6 medium beets

Sour cream (I use full fat and prefer the brands Breakstone, Daisy, and Organic Valley)

Cut off the long stringy top of the beet, trim the root end, but leave it intact.  Wash the beets well. Wrap the beets tightly in aluminum foil (I wrap them twice), and bake in a preheated 400-degree oven for one hour.


Remove beets from the oven. Open the foil carefully so you don't burn youself. Let the beets cool a little, then slip off the skins. It is easy to do this under cold running water while they are still warm.


Slice, dice, or quarter the beets depending on your preference. I usually leave them in largish pieces.  Chill.


Serve with dollops of sour cream. Alternatively, toss diced, chilled beets with sour cream. 


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